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Turbid Mash Home Brew

131 calories 7.6 g 330 ml
Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 120 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 53 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (brew house)
Source: funkfactorybrewing
Calories: 131 calories (Per 330ml)
Carbs: 7.6 g (Per 330ml)
Created Saturday October 6th 2018
1.044
1.002
5.56%
3.75
3.72
5.64
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 69%
2.20 kg Belgian - Unmalted Wheat2.2 kg Unmalted Wheat 36 2 30.3%
50 g Belgian - Special B50 g Special B 34 115 0.7%
7.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Aged hops to kettle #1100 g Aged hops to kettle #1 Hops Pellet 1.5 Hopback at 98 °C 60 min 3.75 100%
100 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7.2 L Mix all the grain (18c) for 15-20 min, rest at 45c for 10 min. Infusion 56 °C 20 min
1* Rest at 45c for 10 min. Temperature 45 °C 10 min
2.8 L Boiling water added to bring the mash to 57c. Infusion 100 °C 6 min
2*Rest Temperature 57 °C 6 min
1.5L is transferred to kettle #2 --> is heated to 80C. Decoction 57 °C 5 min
3 L Boiling water added to bring the mash to 65c. Infusion 100 °C 10 min
3* Rest Temperature 65 °C 45 min
In ~35 min. 6L is transferred to kettle #2--> is heated to 80C. Decoction 65 °C --
4 L Boiling water added to bring the mash to 72c. Infusion 100 °C 10 min
4* Rest held at 72c for 20 min. Temperature 72 °C 20 min
Pull first runnings (7.5L) to kettle #1. begin heating of this kettle for the boil. Decoction 72 °C --
Transfer the contents of kettle #2 (7.5L) back to the mash tun. At this time the contents of this kettle has reached 80c. Infusion 80 °C --
Mash held at 75C for 20 min. recirculate the wort in the mash tun to clarify. Temperature 75 °C 20 min
43 L split wort between the two kettles as it runs off. Sparge 85 °C --
Starting Mash Thickness: 1.3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
cooling overnight, and dregs.
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

7.2L
Water @ 56C @ Infusion.
It takes 15 to 20 min to mix all the grain and water.
This results in mash temperature of 45C.

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mash held at 45C for 10 min.

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Water @ 100c -->In ~6 min.
Enough water (2.8L) is added to bring the mash to 57C.

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In ~5 min. 1.5L is transferred to kettle #2-->

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1.5L in kettle #2 is heated.
During the heating it never reaches 100C.

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Water @ 100C -->In ~10 min.
Enough water (3L) is added to bring the mash to 65C.

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In ~35 min. 6L is transferred to kettle #2 -->

  • an additional 6L is added to to kettle #2 and the heating of this
    kettle continues. (80C)

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    Water @ 100C -->In ~10 min.
    Enough water (4L) is added to bring the mash to 72C.

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    Mash held at 72C for 20 min.

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    Pull first runnings (7.5L) to kettle #1.
    begin heating of this kettle for the boil.

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    Transfer the contents of kettle #2 back to the mash tun.
    At this time the contents of this kettle has reached 80C

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    The mash is now at 75C.

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    Mash held at 75C for 20 min.

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    Recirculate the wort in the mash tun to clarify.

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    Sparge with 43L of 85C water

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    Split wort between the two kettles as it runs off.
    kettle #1 will contain 36L total (including the 7.5L previously put there) kettle #2 will contain 17L total.

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    Add 100g aged hops to kettle #1 only.
    Heat both kettles to boiling and allow the volume to be reduced by nearly 25% to yield a full batch size of 40L total between the two kettles. The contents of the two kettles are blended together before cooling overnight.

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  • Public: Yup, Shared
  • Last Updated: 2018-10-14 17:44 UTC
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